CHOCOLATE STOUT BUNDT CAKE
Provided by Marcela Valladolid
Categories dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with cooking spray and dust with cocoa powder, tapping out the excess.
- In a medium bowl, whisk together the flour, baking soda and salt. Reserve for later use.
- In a small saucepan, combine the butter and beer. Cook over medium heat until the butter melts. Remove from the heat and add 8 ounces of the chocolate, whisking until the chocolate completely melts and the mixture is smooth.
- Using an electric mixer set to medium-high speed, beat the egg, brown sugar and granulated sugar until fluffy. Beat in the chocolate-stout mixture and sour cream. Reduce the speed to low and gradually add the flour mixture until just combined, making sure not to over mix.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 50 minutes.
- Cool the cake for 30 minutes in the pan and then invert onto a serving plate.
- In a small saucepan, bring the whipping cream and Mexican crema to a boil. Once boiling, remove from the heat and add the remaining 4 ounces chocolate. Whisk until smooth. Drizzle over the inverted bundt cake. Using a fine mesh sieve, sprinkle some powdered sugar over the top. Arrange fresh mint leave around the cake and serve.
CHOCOLATE BUNDT CAKE
If you like Chocolate, this is the cake for you. This cake is sooooooo rich.. I have to resist making it every week because I'll eat it all. I don't remember where it came from because I've had it for years
Provided by CoolMonday
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- mix well all ingredients except choc chips.
- when well blended, stir in choc chips.
- pour into well greased bundt pan.
- bake at 350 for 1 hour.
- cool in pan on wire rack for 30 minutes.
- turn out on serving platter.
- when cool sprinkle with powdered sugar.
CHOCOLATE-CHOCOLATE CAKE (BUNDT CAKE)
This recipe is from Wilton and was printed on the packaging to my new bundt pan. With 2 cups semi-sweet chocolate chips, it can't be all bad! I glaze this cake with my Orange Chocolate Glaze found in Sesame Spice Cake With Chocolate Orange Glaze Recipe #132005.
Provided by PaulaG
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray 9 3/4 x 3 3/8 fluted bundt pan with non-stick cooking spray or lightly grease and flour pan.
- In a large pan, over medium low heat, melt 1-1/2 cups of the chocolate chips and butter together, stirring until chocolate is completely melted.
- Pour the chocolate mixture into large mixing bowl, add sugar; beating until well blended.
- Beat in eggs, one at a time, add vanilla.
- Combine flour, baking soda and salt; add to chocolate mixture alternating with milk; mix until smooth, stir in the remaining 1/2 cup chocolate chips.
- Pour into prepared pan and bake for 50 to 55 minutes or until cake tests done.
- Cool completely in pan, remove and drizzle with your favorite glaze.
CHOCOLATE BUNDT® CAKE
This is my favorite chocolate cake ever. Given to me by a friend as a 'get well' cake, I've managed to coerce him into giving me the recipe. So good it needs no frosting!
Provided by Teentabean
Categories Chocolate Cake From a Mix
Time 1h20m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10-inch fluted tube pan (such as Bundt®).
- Mix cake mix, sour cream, pudding mix, vegetable oil, coffee, and eggs together in a bowl; fold in chocolate chunks. Pour batter into the prepared pan.
- Bake in the preheated oven until cake springs back when lightly touched, 65 to 75 minutes. Cool in pan on a wire rack. Slice cake and microwave each piece for 10 seconds to serve.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 32.5 g, Cholesterol 37.9 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 6.1 g, Sodium 354.9 mg, Sugar 20.2 g
BONNIE'S CLASSIC BANANA BUNDT CAKE
This is a light and delicious sour cream banana bundt cake. Tastes like banana bread only better! The bananas are pre-baked in their peelings to give this cake an intense boost of banana flavor. Easy, too. You will never mash bananas again! It is so light, moist and tender. Bill is very picky about his baked goods. Banana bread is too heavy for his taste, but he loves this cake. I hope you enjoy it as much as we do! A great tried and true recipe. Thanks to cook Dorie for this recipe, and the photos, of course, are all mine.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Breads
Number Of Ingredients 10
Steps:
- Bake your bananas. Put them on a small metal pan and bake them at 300 degrees for about 20 minutes until the skins turn black. Remove the bananas from the oven and let them cool while you make the cake. (leave them unpeeled; you will snip the end off and squeeze the banana into the mixture later)
- Pre-heat the oven to 350 degrees. Spray a 10-inch bundt pan with Pam. Set the cake directly on the rack, not on a cookie sheet. (This is so the heat can go up through the center of the bundt pan to ensure even baking.) You may need to cover with a tent of foil if the cake gets too brown.
- Combine the flour, baking soda and the salt and whisk together, set aside.
- Add butter to the stand mixer bowl and beat until creamy. Add the sugar and beat on medium speed until pale and fluffy (no grainyness remains) I use a Kitchen Aid stand mixer with a paddle attachment. You can use a hand mixer if you don't have a stand mixer. When mixing the sugar and butter, it is important that you mix it until the grainyness is gone.
- Beat in the vanilla, and then add the eggs, one at a time, beating about a minute after you add each egg.
- Turn the mixer down to low, snip the ends off the small end of the banana and squeeze the banana like a tube of toothpaste. It will fall right out of the peel. Add all the bananas (except the one reserved for garnish)
- Mix in half of the dry ingredients, add the sour cream, add the rest of the dry ingredients, mixing well until smooth.
- Pour the batter into the well-greased bundt pan, smoothing the top, rapping it onto the counter to remove the bubbles. Add the banana slices to make the flower design on top.
- Bake in the oven 65 to 75 minutes. Watch carefully that it doesn't overbrown (add the foil tent if it is browining too fast) Test the center with a thin knife close to the center. Cool cake on a rack 10 minutes before unmolding, then cool to room temperature. Here is what it looks like when it is done! Enjoy!
- Note: You may serve the cake plain, dust with powdered sugar, or try a variety of icings.
CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE
Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.
Provided by CCinSC
Categories Dessert
Time 1h5m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 350°.
- Grease and flour bundt pan, set aside.
- In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
- In another bowl, combine water, eggs, and vanilla mixing well.
- Add egg mixture to dry mixture and mix with spoon until just blended.
- Pour into prepared pan.
- Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
- Cool 15 to 20 minutes before removing cake from pan.
- When completely cool, drizzle cake with Chocolate Glaze.
- Chocolate Glaze: Combine all ingredients in bowl.
- Mix with spoon until smooth.
SUPER CHOCOLATE BUNDT CAKE (USES CAKE MIX)
Make and share this Super Chocolate Bundt Cake (Uses Cake Mix) recipe from Food.com.
Provided by BlondieItaliana
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Spray 12-cup Bundt pan with "Bakers Joy" cooking spray (or grease & flour the pan).
- In large bowl, combine cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan.
- Bake at 350°F for 45 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 30 minutes; invert onto serving plate.
- Frost when completely cool by heating frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.
Nutrition Facts : Calories 264.3, Fat 12.8, SaturatedFat 2.6, Cholesterol 52.9, Sodium 404.6, Carbohydrate 36.4, Fiber 1.1, Sugar 22.1, Protein 3.8
CHOCOLATE PEANUT BUTTER BUNDT CAKE
This cake is irresistable for peanut butter and chocolate devotees. I got this recipe from "365 Great Chocolate Desserts" by Natalie Haughton.
Provided by UnknownChef86
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Butter a 12-cup bundt pan and set aside.
- Beat together, in a large bowl, butter and sugar with an electric mixer on medium speed unti light and fluffy, 1 to 2 minutes.
- Add peanut butter and melted chocolate and beat until well-blended.
- Add eggs, one at a time, beating well after each addition.
- Sift together flour, baking powder, and baking soda; beat into chocolate mixture alternately with milk, just until combined.
- Stir in chocolate chips.
- Turn batter into prepared pan.
- Bake 55-60 minutes or until a cake tester inserted in center comes out clean.
- Let cool in pan 15 minutes, then unmold onto a rack and let cool completely.
- Frost cake all over with Quick Chocolate Frosting and sprinkle nuts on top.
- Quick Chocolate Frosting: In a 1-quart glass bowl, combine chocolate chips and butter; heat in a microwave on high 1 to 1 1/2 minutes, or until melted and smooth when stirred; Beat in powdered sugar and milk.
CHOCOLATE CHOCOLATE CHIP BUNDT CAKE
This recipe uses cake mix and chocolate chips to make an extremely easy cake for the chocolate lover.
Provided by Allrecipes Member
Categories Chocolate Cake From a Mix
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
- Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
- Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
- Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 49.1 g, Fat 15.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 6.4 g, Sodium 358.5 mg, Sugar 31.8 g
BONNIE BUTTER CAKE
This is the exact recipe from the cookbook "Betty Crocker Country Favorites." Bonnie Butter Cake has been around for many years, a testament to the delicious flavor and delicate texture of this cake. Treat yourself and use real butter for a rich, old-fashioned taste! The cook time listed is for the 13 x 9 x 2 inch pan.
Provided by senseicheryl
Categories Dessert
Time 55m
Yield 1 9 x 13 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
- Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
- Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
- TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
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